Homemade Roasted Tomatillo Salsa Verde Recipe

Homemade roasted tomatillo salsa (salsa verde) is just like your favorite restaurant’s, if not better! This great recipe comes together pretty quickly and delivers a bright, fresh flavor to the table.

Dipping a tortilla chip into a bowl of salsa verde.

This is one of the recipes we like to break out as soon as Winter has done its worst and we start enjoying the outside.

There really isn’t anything as satisfying as knocking out the tasks on a Saturday and having a beer with some chips and this salsa verde looking over that freshly mown lawn.

Not to deflect away from the recipe, but once, as I was sitting down to this very scenario, a wasp bombed and stung me on my neck! I was so ticked off.

No deck time after that. Didn’t stop me from enjoying my chips and salsa inside, though! 🙂

Easy, fresh, bright, delicious, and so much better than the over-salted store-bought kind. Salsa verde can be a chip dip or used in so many other recipes.

Top everything from tacos, burritos, enchiladas, casseroles, or any of your favorite Mexican foods.

And homemade salsa will beat the pants off store-bought every time.

Try our Strawberry Shortcake!

Homemade Roasted Tomatillo Salsa

Homemade Roasted Tomatillo Salsa (salsa verde) - raw tomatillos, jalapenos, and onions on a foiled lined baking sheet

Peel the husk off the tomatillos, wash thoroughly. Tomatillos will have a sticky film on them that needs to be removed.

Homemade Roasted Tomatillo Salsa (salsa verde) - roasted tomatillos, jalapenos, and onions on a foiled lined baking sheet

Coarsely chop the 1/2 onion into quarters, smash the garlic cloves. Place the onions, garlic, tomatillos, and jalapenos on a baking sheet. Roast at 400º for 15 to 20 minutes.

If you want a mild salsa verde, you can remove the seeds from the jalapenos before roasting.

Check out our Street Tacos!

Homemade Roasted Tomatillo Salsa (salsa verde) - roasted tomatillos, jalapenos, and onions in the bowl of a food processor

Chop the onions and jalapenos into smaller pieces. Toss the roasted tomatillos, jalapenos, onions, cilantro, salt, and lime juice into the food processor or blender. Process until the desired consistency.

Homemade Roasted Tomatillo Salsa (salsa verde) - in a white ramekin surrounded by tortilla chips

Then serve it up as you see fit. There are plenty of ways to enjoy this freshly made salsa.

So grab your tortilla chips and start dipping! You can also try it on our Vegetarian Burrito or Baked Chicken Chimichanga.

It’s all good in so many fabulous ways. We are sure that this will become one of your favorite salsa recipes. You will want this around all the time.

Bring on the green salsa!

Tomatillo Salsa Verde Recipe

Dipping a tortilla chip into a bowl of salsa verde.

Homemade Roasted Tomatillo Salsa

Just like your favorite restaurant's, if not better! Easy, fresh, bright, delicious and so much better than the over salted store-bought kind. 
5 from 2 votes
Print Pin Rate
Course: Appetizer, Dip, Sauce
Cuisine: Mexican
Keyword: salsa, salsa verde, tomatilla salsa, tomatillo, vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5
Calories: 68kcal
Author: Leigh Harris


  • 2 pounds Tomatillos, husks removed and; washed husks removed & washed
  • 2 jalapeños add more for additional spiciness
  • 4 cloves garlic
  • 1/2 Onion medium to large
  • 2/3 cup Cilantro leaves fresh
  • 1 teaspoon Sea salt
  • Juice of 1/2 lime App. 1 tbsp. lime juice


  • Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole.
  • Roast on a baking sheet in a 400-degrees F oven for about 15 minutes, turning all halfway over through roasting time.
  • Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
  • In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.


We used 3 seeded and deveined jalapenos. It wasn’t quite spicy enough for us so next time we will leave the seeds in 1 or 2. Choose your own level of heat.


Calories: 68kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 537mg | Fiber: 4g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1.2mg

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  1. So I would seriously love to come and eat in your kitchen. I have always wanted to try cooking with tomatillo and see them when we are in the US. So, I bought a few and made 2 cups of salsa verde. In reading your comments about heat I added the three jalapeños without seeding them….FIRE. So lol I have now made an 8 cup batch with the original 2 cups added in. Perfect. Now, we eat hot but you must be on fire. Thanks for the recipe! Judy from Vancouver Canada5 stars

    1. LOL Judy, my husband, and daughter enjoy spicy foods. I, on the other hand, prefer not to be in pain while I eat. 😉

  2. So good! I was nervous because I hadn’t ever cooked with tomatillos, and this was our first time growing them. I should have taken your advice on the heat level, definitely could have turned it up a notch, perhaps with a few serranos next time. Thank you!5 stars

  3. Tomatillo salsa is my favorite kind!! This looks delicious. I am going to make it for cinco de mayo this weekend:)

    1. I making it right now , veggies are in the oven and I’m going to leave all the seeds in; I’m so glad I read it to the bottom ha ha Can’t wait to try it!!!

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